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.Cut potatoes into 5cm cubes. Place in a saucepan and cover with cold water. Bring to the boil over high heat. Cook for 10 minutes or until tender. Drain.
2.Transfer potato to a bowl. Add garlic. Using an electric mixer, beat on medium speed for 10 minutes or until smooth.|
3.Meanwhile, use a fork to beat oil, vinegar, 1/4 teaspoon salt, lemon juice and egg yolk in a jug. With the mixer on, gradually add oil mixture to potato and beat until well combined.Transfer to an airtight container. Press plastic wrap onto surface of dip. Cover and refrigerate overnight.|
4.Spoon skordalia into bowls. Drizzle with oil and season with cracked black pepper. Serve as part of mezze plate.|HICKEN AND CINNAMON FILO PIES
1.Heat the oil in a medium saucepan over medium-high heat. Cook the onion, stirring, for 5 minutes or until browned. Add the garlic and cook for 1 minute or until aromatic. Add the chicken and cook, stirring, for 3-5 minutes or until browned.|
2.Add the wine. Cook for 2 minutes or until the liquid reduces slightly. Add the passata, honey and cinnamon. Simmer, stirring occasionally, for 5 minutes or until chicken is cooked through and the sauce thickens. Stir in the parsley. Season with salt and pepper. Set aside to cool completely.|
3.Preheat oven to 220?C. Place the filo sheets on a clean work surface. Cover with a clean tea towel then a damp tea towel (this prevents it from drying out). Brush 1 filo sheet with melted butter. Top with another filo sheet. Brush with melted butter. Repeat with 4 more filo sheets and melted butter. Cut in half crossways. Place one-quarter of chicken mixture in the centre of 1 filo stack. Fold edges, overlapping, over the chicken mixture to enclose. Brush with melted butter. Repeat with the remaining filo, melted butter and chicken mixture to make 4 parcels.|
4.Line a baking tray with non-stick baking paper. Place the parcels, seam-side down, on the prepared tray. Bake for 20 minutes or until golden. Dust with extra cinnamon.}